This matzo ball soup is a timeless comfort dish: light, fluffy matzo balls served in a clear, homemade chicken broth. Made from scratch, it’s warming and satisfying and will please the whole family.
Why I made this Recipe!
I was curious to try matzo ball soup after a Jewish friend described the recipe his mother always made. He walked me through the ingredients and memories behind it, and with his guidance and a few small adjustments from my own testing, this version was born. I called him a few times while developing the recipe to make sure I was honoring the tradition.
Matzo Ball Soup is essentially two components: a clear chicken broth and delicate matzo balls. Because the flavors are simple, I recommend making the broth at home—simmering chicken with aromatic vegetables yields a richer, cleaner taste than most store-bought broths. The cooking process also produces tender chicken you can shred into the finished soup.
Recipe Overview
Tips Before You Get Started
- Make the matzo ball mixture while the broth simmers so the matzo meal absorbs the liquid and becomes easier to shape.
- Wet your hands slightly when rolling matzo balls to prevent sticking and produce smooth, uniform balls.
- For the clearest broth, line the colander with cheesecloth when you strain the stock to catch small solids.
- Skim any white foam that rises to the surface of the simmering broth for a cleaner-tasting stock.
Ingredients Needed
Below are the ingredients for this Matzo Ball Soup. Exact quantities are in the recipe card further down.
For the soup:
- Chicken: A mix of bone-in drumsticks and boneless, skinless breast gives both rich flavor from the bones and tender shredded meat.
- Yellow onion: Adds depth; a white onion can be used if preferred.
- Garlic: Use a whole head, washed; the skin can stay on while simmering to add gentle flavor.
- Vegetables: Celery, parsnip, and carrots contribute sweetness and body to the stock.
- Bouillon cubes: Optional to boost savory flavor if you want a stronger stock.
For the matzo balls:
- Eggs: Bind the mixture and set as the matzo balls cook.
- Fresh dill: Traditional and bright; use fresh for best flavor.
- Matzo meal: Ground matzo crackers form the base of the dumplings.
- Baking powder: A small amount helps produce light, fluffy matzo balls.
- Melted butter or schmaltz: Adds richness; use schmaltz for a more classic flavor or replace with oil for a dairy-free option.
- Sea salt, black pepper, and filtered water
How to Make Matzo Ball Soup
Start the chicken broth
Season the chicken with salt and pepper and place in a large soup pot. Add quartered onion, halved garlic head, halved celery stalks, halved parsnip, and two halved carrots. Crumble in bouillon cubes if using and cover with filtered water. Bring to a boil, then reduce to a simmer and cook until the meat is tender, about 1 hour. Skim any foam from the surface as it cooks.
Make the matzo ball mixture
While the broth simmers, whisk the eggs in a bowl. Add finely chopped fresh dill, matzo meal, baking powder, melted butter (or schmaltz), filtered water, and a generous pinch of salt and pepper. Mix until a soft dough forms, cover, and let rest while the broth finishes cooking. This resting time allows the matzo meal to absorb moisture and makes rolling easier.
Strain the broth
Remove the cooked chicken from the pot. Pour the broth through a colander set over a large bowl and discard the cooked vegetables and aromatics. For an extra-clear stock, line the colander with cheesecloth. Shred the chicken meat and discard bones and skin.
Finish the broth
Return the strained broth to the pot, add the shredded chicken, and add the sliced carrots. Bring back to a gentle simmer.
Shape and cook the matzo balls
Using slightly damp hands, scoop spoonfuls of the matzo dough and roll into balls. Gently add them to the simmering broth and cook until they are set and cooked through, about 10–12 minutes.
Garnish and serve
Ladle the soup into bowls and garnish with extra fresh dill. Serve hot and enjoy the comforting combination of clear chicken broth and tender matzo balls.
Common Questions
It’s a clean, savory soup: a rich, aromatic chicken broth flavored with onion, garlic and root vegetables, with dill-flecked matzo balls that are tender and slightly savory.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze up to 3 months.
Yes. For best texture, freeze the matzo balls and broth separately so the dumplings don’t become overly soft when thawed. Thaw overnight in the refrigerator before reheating.
Storage Tips
Fridge: Cool the soup completely before transferring it to an airtight container. You may store matzo balls separately to keep them from softening too quickly. Refrigerate up to 3 days.
Freeze: Remove matzo balls and freeze them in one container, and the cooled broth in another. Freeze both up to 3 months and thaw overnight before reheating.
Reheat: Warm gently on the stovetop until piping hot, or use a microwave-safe bowl and heat until hot throughout.
You May Also Like
- Slow Cooker Split Pea Soup
- Homemade Vegetable Soup
- Cabbage Roll Soup
- French Onion Soup
- Creamy Chicken Enchilada Soup
- Italian Chicken Veggie Soup
- Beef Noodle Soup
- Chicken Noodle Casserole
Thanks for stopping by. Subscribe to the newsletter to receive more recipes delivered to your inbox!
FOLLOW me on social media for the latest recipes and updates.
Matzo Ball Soup
Ingredients
- 1 pound chicken drumsticks, bone in, skin on
- 1 pound chicken breast, boneless, skinless
- 1 large yellow onion, quartered
- 1 medium head garlic, washed and halved
- 4 medium celery stalks, halved
- 1 medium parsnip, halved
- 4 large carrots (2 halved for broth, 2 thinly sliced for the soup)
- 2 chicken bouillon cubes (optional)
- 10 cups filtered water
Matzo balls:
- 5 large eggs
- 3 tablespoons fresh dill, finely chopped
- 1 cup matzo meal
- 1/2 teaspoon baking powder
- 2 tablespoons melted butter (or schmaltz)
- Sea salt and ground pepper, to taste
- 1/4 cup filtered water
Instructions
- Season the chicken with salt and pepper and place it in a large soup pot.
- Add the quartered onion, halved garlic, halved celery, halved parsnip and two halved carrots. Crumble in bouillon cubes if using and add the filtered water.
- Bring to a boil, then reduce heat and simmer for about 1 hour until the chicken is cooked through. Skim any foam from the surface while simmering.
- While the broth cooks, whisk the eggs in a medium bowl. Stir in chopped dill, matzo meal, baking powder, melted butter, filtered water, and salt and pepper. Mix to form a soft dough, cover, and let rest.
- When the broth is ready, remove the chicken and strain the stock through a colander into a large bowl. Discard solids. Return the strained broth to the pot, add the shredded chicken and the sliced carrots, and bring to a simmer.
- Wet your hands slightly and shape spoonfuls of the matzo mixture into balls. Drop them gently into the simmering broth and cook 10–12 minutes until set.
- Garnish with additional fresh dill and serve hot.
Notes
Tips:
- Prepare the matzo ball mixture while the broth cooks so the matzo meal can hydrate and roll more easily.
- Use slightly damp hands to shape the matzo balls to reduce sticking.
- For a clear broth, strain it through cheesecloth-lined colander.
- Skim off foam for a cleaner-tasting stock.
- If available, use chicken fat (schmaltz) instead of butter in the matzo balls for extra flavor.
Nutrition
Calories: 407 kcal · Carbohydrates: 32 g · Protein: 34 g · Fat: 15 g · Sodium: 717 mg
Nutrition information is automatically calculated and should be used as an approximation.